Peter;That is an excellent description of their process. I'm very familiar with all of the equipment described, but I would like to add that the dough pieces are probably better described as looking more like oranges or grapefruit (depending upon their weight) than donuts which I was trying to visualize how/why there would be a hole in each dough piece when the equipment employed does not provide that added feature. The Vemag dividers operate much like that of a meat grinder without the plate installed and as the dough is extruded from the multi port manifold a guillotine type cutter is used to separate each dough piece from the continuous rope of dough being extruded. I wish there was a video of the operation to provide the "WOW" factor. They are not the first to use this kind of equipment as there is another major box store operation that has been using it for some time now. This is a good way to put pizza in perspective, and remember, this is just one of many operations just by Domino's and when you add in the multiplier of the other big box chains it becomes even more impressive, and this doesn't even count in the commissaries for the smaller chains, the independents, or the frozen pizza manufacturers. Kinda puts pizza into perspective.Tom Lehmann/The Dough Doctor

I cited this earlier in my thread, http://www.readingbakery.com/content/videos/video-player.html?video=perfect_pizza_dough_16x9&aspect=wide, and if you look at the video at 3:45 you will see the dough pieces as they emerge from the equipment that does the cutting. I also noticed for the first time the two empty red trays for the stacks of filled dough trays. The UK article mentioned that there is one on the top and a second one at the bottom of each stack of blue dough boxes to keep the dough balls from being contaminated by the floor or roof of a truck.

Hello PeterInteresting read.But it just reinforces me as never to buy this ****They and others sell the illusion, and keep the price of pizza sky high and low quality rubbish.They are a million miles away from the quality you see on here. atbPaul.

My interest in this matter is solely to gain an understanding of how Domino's, as the second largest pizza chain in the U.S. and a major factor outside of the U.S., makes and delivers its dough to its stores using a commissary business model. I went through the same exercise when I attempted to reverse engineer and clone Papa John's pizzas (and other PJ food products). The thread where I did that is one of the most popular threads on the forum in terms of page views.

But I will tell you this: If a credible Domino's clone dough formulation were to be posted on this forum, the forum would be deluged with guests and new members looking for that dough formulation. This is not necessarily a good thing for the forum since those people do not become active members on the forum. They are just after free clone dough formulations, and they will disappear once they have them. And they won't even say thank you.

My interest in this matter is solely to gain an understanding of how Domino's, as the second largest pizza chain in the U.S. and a major factor outside of the U.S., makes and delivers its dough to its stores using a commissary business model. I went through the same exercise when I attempted to reverse engineer and clone Papa John's pizzas (and other PJ food products). The thread where I did that is one of the most popular threads on the forum in terms of page views.

But I will tell you this: If a credible Domino's clone dough formulation were to be posted on this forum, the forum would be deluged with guests and new members looking for that dough formulation. This is not necessarily a good thing for the forum since those people do not become active members on the forum. They are just after free clone dough formulations, and they will disappear once they have them. And they won't even say thank you.

Peter

Hello PeterGot your point and agree,a bit like the Colonels finest top secret recipe!Never seen a Doms pizza like you see on here, and when made for in relative bulk, in one`s kitchen for a quid(sterling pound) or nearabouts it`s very satisfying.But it`s business i guess.